Best 2 Pan Fried Pork Chicharrones Central American Style Recipes

Pan-fried pork chicharrones central American style is a delicious and crispy dish that is sure to be a hit at your next party or gathering. Made from pork belly that is slowly cooked until it is tender and then fried until it is golden brown, this dish is full of flavor and sure to satisfy any craving. With the right ingredients and a few simple steps, you can create this delicious dish that is sure to impress your friends and family. Get ready to tantalize your taste buds with this delectable pan-fried pork chicharrones central American style!

Here are our top 2 tried and tested recipes!

PAN FRIED PORK CHICHARRONES (CENTRAL AMERICAN STYLE)

Pan Fried Pork Chicharrones (Central American Style) image

Learned this recipe from my uncle who is the king of Q' and chicharrones! Very simple and can easily be turned into a wonderful easy meal. Just add salsa, onions and warm tortillas and you got your self some taquitos de chicharrones. Also makes a great breakfast taco. When choosing the meat, make sure to buy pork meat that has nearly the same meat to fat ratio (50/50). It will usually come cubed or cut up and ready for chicharrones (or it can sometimes be labeled as meat for carnitas). The difference is that carnitas take hours to bake and they are usually shredded afterwards and chicharrones have a higher fat content, take about 30 mins to fry and are not shredded. Be very careful when frying as chicharrones tend to splatter (a splatter screen comes in handy now). Avoid using a fork to handle pork during cooking process as piercing it causes juices (what makes meat tender) to leak out. Use tongs instead.

Provided by Chef Sarita in Aust

Categories Pork

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2-2 lbs boneless pork (butt, roast or pork for carnitas (cut into 1 1/2 in cubed chunks )
2 -3 tablespoons cumin powder
salt
pepper
1 large lemon (halfed)
2 tablespoons sour orage juice (Goya Naranja agria)
1 1/2 cups cooking oil (corn prefferably)

Steps:

Heat oil in a large frying pan on medium high.
In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.

Nutrition Facts : Calories 1475.7, Fat 143.9, SaturatedFat 26.2, Cholesterol 152, Sodium 132.5, Carbohydrate 5.6, Fiber 2.1, Sugar 0.1, Protein 44.1

DOMINICAN STYLE CHICHARRON ( FRIED PORK SKINS)

Dominican Style Chicharron ( Fried Pork Skins) image

This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did!

Provided by Jennifer 1979

Categories Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 lbs pork skins or 2 1/2 lbs pork, for chicharron
2 cups water
2 tablespoons oregano
2 tablespoons salt
1 lime

Steps:

Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).

Nutrition Facts : Calories 775.8, Fat 44.4, SaturatedFat 16.1, Cholesterol 134.7, Sodium 4350.9, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 87

Tips:

For extra crispy chicharrones, use a combination of pork belly and pork shoulder. Pork belly has more fat, which will render out and create a crispy texture, while pork shoulder will add flavor and structure.
If you don't have access to a meat grinder, you can ask your butcher to grind the pork for you. You can also use a food processor to grind the pork, but be sure to cut the pork into small pieces first.
Be sure to season the pork well before cooking. This will help to develop flavor and prevent the chicharrones from becoming bland.
Cook the chicharrones over medium heat. This will help to render out the fat and prevent the chicharrones from burning.
Don't overcrowd the pan when cooking the chicharrones. This will prevent them from cooking evenly and becoming crispy.
Use a slotted spoon to remove the chicharrones from the pan once they are cooked. This will help to drain off any excess fat.
Serve the chicharrones immediately with your favorite dipping sauce.

Conclusion:

Pan-fried pork chicharrones are a delicious and addictive snack that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you serve them as an appetizer, a side dish, or a main course, these chicharrones are sure to be a hit. So next time you are looking for a tasty and satisfying snack, give these pan-fried pork chicharrones a try.